8 Pantry Items That Home Cooks Are Sleeping on, According to Chefs

Title: 8 Underrated Pantry Staples That Will Revolutionize Your Cooking, According to Top Chefs

Subtitle: From clam juice to yuzu juice, these secret ingredients will transform your meals from ordinary to extraordinary.

By [Your Name], Food & Tech Correspondent

Published: January 29, 2026

In today’s fast-paced world, our grocery runs often fall into predictable patterns. We grab the same staples, cook the same meals, and move on with our busy lives. There’s absolutely nothing wrong with culinary comfort zones, but what if a handful of underrated pantry additions could quietly transform your cooking—breathing new life into tired recipes and sparking exciting new culinary adventures?

I spoke with a dozen renowned chefs from across the country to uncover their secret weapons—ingredients that don’t always get the spotlight but can dramatically elevate your home cooking. Here are eight pantry staples that deserve a permanent spot in your kitchen.

1. Clam Juice: The Ocean’s Secret Weapon

No, this isn’t about jumping on some trendy health bandwagon. Clam juice is arguably one of the most versatile ingredients money can buy, adding subtle oceanic complexity to everything from sauces and soups to—yes—even your next Bloody Mary.

“You can also use it to make a wonderful sauce for pan-seared fish,” says Rodney Freidank, executive chef at Lefty’s West End Tavern in Greenville, South Carolina. “First, sear the fish in olive oil, remove it, then add some garlic, fresh or dried thyme, and white wine. Reduce the mixture by half, then add the entire bottle of clam juice and reduce again by half. Turn off the heat and whisk in some butter. Return the fish to the pan and gently finish cooking.”

The result? Restaurant-quality seafood that tastes like it came straight from a coastal kitchen.

2. Anchovies: The Umami Powerhouse You’re Missing Out On

America’s strange aversion to these salty fish needs to end. Anchovies aren’t just delicious—they’re packed with omega-3s, proteins, and minerals that make them a certified superfood.

“Anchovies give an instant hit of umami without ever announcing itself,” says Mireya Ryan, executive sous chef of T. Cook’s at Royal Palms Resort and Spa in Scottsdale, Arizona. “They can also be plated outright for a visual element or hidden in sauces or dressings.”

Pro tip: Try melting anchovies into your next tomato sauce or Caesar dressing. You won’t taste “fishy”—you’ll taste depth and complexity.

3. Celery Seed: The Herbaceous Hidden Gem

The crisp, fresh vegetable has seeds that pack an herbaceous, slightly grassy punch that most home cooks completely overlook.

“It’s not just for Bloody Marys,” says Ocean Prime Corporate Chef Jason Shelley. “It’s great added to seasonings for chicken, turkey, or pork. It’s also fantastic in salad dressings and soups to add additional layers of flavor.”

A pinch of celery seed can transform a bland chicken soup into something that tastes like it simmered for hours.

4. Seaweed: The Sustainable Flavor Bomb

You don’t need a singing red crab to remind you that some of the best stuff comes from the sea. Seaweed, whether dried or fresh, makes a wonderful addition to many dishes, especially when used creatively.

“Seaweeds are not only very healthy for you by providing necessary minerals to your body, but they are also flavor bombs for your food,” says Seadon Shouse, executive chef at the W Hoboken. “We use a variety of local seaweeds like sea lettuce in our grass-fed butter for our bread service, Oyster Thief and sugar kelp in our seaweed crumble on our mini lobster rolls, and we cold-smoke dulse that we sprinkle on popcorn as a snack.”

Kombu, a beloved brown kelp variety, has also gained traction worldwide. “A powerhouse for boosting flavor, kombu works beautifully in a wide range of applications—seasonings, marinades, stocks, seafood dishes, dashi, vegan dishes, beans and rice, and even teas,” says Ewart Wardhaugh, chef of Green Valley Ranch in Henderson, Nevada. “Its natural umami makes it perfect for vegetarian and vegan cooking, and it can even be used as a wrap.”

5. Dried Chickpeas: The Protein-Packed Workhorse

While hummus’s star ingredient often comes from a can, the dried version offers more intense nuttiness, creaminess, and a silky-smooth texture when soaked and blended properly.

“The key is to soak them overnight and let them germinate for a day or two to shorten the cooking time and enhance their natural goodness,” says Fouad Messaoudi, executive chef of La Sultana in Marrakech. He adds them to soups (including local harira) and salads for extra texture and nutrition. “They are packed with protein and fiber, affordable, and good for the planet.”

6. Beef Tallow: The Traditional Fat Making a Comeback

This traditional cooking fat has been giving trendy oils stiff competition, thanks to its range of vitamins (A, D, E, and K) and high smoke point.

“It is a rich, flavorful cooking fat perfect for crispy potatoes, searing steaks, frying eggs, or roasting vegetables,” says Chef Robert Hale, corporate executive chef and brand ambassador for Cangshan Cutlery. “It handles high heat beautifully and adds a classic, savory depth you won’t get from vegetable oil.”

7. Sherry Vinegar: The Unsung Acidic Hero

While apple cider, balsamic, and white wine vinegars get most of the attention, humble sherry vinegar makes an excellent addition to any vinegar collection.

“It brings this bright, slightly nutty acidity that can completely transform a dish without shouting for attention,” says Kaitlyn Weber, executive chef of Estancia La Jolla Hotel & Spa in La Jolla, California. “I reach for it constantly to finish sauces, brighten roasted vegetables, or even fix a soup that’s feeling a little flat.”

Sergio Jimenez, executive chef of Adelaide at L’Auberge Del Mar in Del Mar, California, agrees: “Sherry vinegar is one of the most transformative pantry staples, yet it’s often overlooked. Even a simple splash can brighten sauces, balance richness in braises, or wake up roasted vegetables instantly—it’s the secret ingredient that quietly elevates everything without overtly announcing itself.”

8. Yuzu Juice: The Citrus Game-Changer

Fans of ponzu sauce may not realize that its signature tang comes from yuzu, the Japanese citrus fruit that blends flavors of lemon, mandarin orange, and grapefruit. When used on its own, it’s prized for its “bright, aromatic, and citrus notes.”

“Yuzu juice delivers a balance of tartness and floral fragrance that enhances both savory and sweet applications,” says Matthew Demery, executive chef of Miraval Arizona in Tucson, Arizona.

The Bottom Line:

These eight ingredients might not be on your regular shopping list, but they’re the secret weapons that professional chefs use to elevate everyday cooking. Whether you’re looking to add oceanic depth with clam juice, umami richness with anchovies, or bright acidity with sherry vinegar, these pantry staples can transform your cooking from routine to remarkable.

Next time you’re at the grocery store, consider picking up one or two of these underrated ingredients. Your taste buds—and dinner guests—will thank you.

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